CN105053893A - Making method of rehydrated seasoned dried leaf mustard - Google Patents
Making method of rehydrated seasoned dried leaf mustard Download PDFInfo
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- CN105053893A CN105053893A CN201510556202.9A CN201510556202A CN105053893A CN 105053893 A CN105053893 A CN 105053893A CN 201510556202 A CN201510556202 A CN 201510556202A CN 105053893 A CN105053893 A CN 105053893A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种复水调味芥菜干的制作方法，包括步骤：(1)挑选；(2)整理清洗；(3)切分，晒干制得芥菜干；(4)复水：将芥菜干称重后加自来水，芥菜干和自来水重量比为1∶10，浸泡2～8小时，脱水；(5)调味：将芥菜干称重后加入调味料，混合搅拌均匀；调味料占芥菜干的重量比为：味精0.3～1.0％、薄荷油0.01～0.1％、抗坏血酸0.2～0.3％、食盐1～2％、蛋白糖0.005～0.01％、花生油2％、白醋0.1～0.2％、胡椒粒0.2～0.8％；(6)包装；(7)保温：放入45～55℃蒸汽中保温4～6h；(8)杀菌。本发明的复水调味芥菜干的制作方法，最大程度保留了芥菜营养成分，制作的调味芥菜干食用方便，口感甜鲜，辛辣味强，能开胃健脾，增强食欲，保质期长。The invention discloses a method for making dried seasoned mustard greens rehydrated, which comprises the steps of: (1) selecting; (2) sorting and cleaning; (3) cutting and drying to obtain dried mustard greens; (4) rehydrating: making mustard greens After dry weighing, add tap water, the weight ratio of dried mustard greens to tap water is 1:10, soak for 2 to 8 hours, and dehydrate; (5) seasoning: add seasoning after weighing the dry mustard greens, mix and stir evenly; The weight ratio is: MSG 0.3-1.0%, peppermint oil 0.01-0.1%, ascorbic acid 0.2-0.3%, salt 1-2%, protein sugar 0.005-0.01%, peanut oil 2%, white vinegar 0.1-0.2%, peppercorns 0.2% ~0.8%; (6) packaging; (7) heat preservation: put in 45 ~ 55 ° C steam for 4 ~ 6 hours; (8) sterilization. The preparation method of the rehydrated seasoned mustard greens of the present invention retains the nutritional components of the mustard greens to the greatest extent, and the prepared seasoned dried mustard greens are convenient to eat, sweet and fresh in taste, strong in spicy taste, can whet the appetite and invigorate the spleen, enhance appetite, and have a long shelf life.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of preparation method of rehydration seasoning dry mustard.
Background technology
Leaf mustard is a kind of crucifer, leaf mustard rich in nutritive value, and every 100 grams of edible parts, containing protein 1.9mg, crude fibre 1.7g, calcium 60mg, phosphorus 51mg, iron 0.9mg, also contain volatility particular matter.Taste delicate fragrance, matter are sweet crisp, are delicious foods that is cold and dressed with sauce, that to propagandize hotly etc.
Record according to Compendium of Materia Medica, leaf mustard has improve visual and auditory acuity, the function of sharp nine orifices, and modern pharmacological research shows that leaf mustard has effect that is hypotensive, reducing blood lipid.Because their root, stem, leaf and seed can be worked as medicinal, therefore there is the title of " medicine in kitchen ", " medicine celery ".Because the calcium phosphorus content of leaf mustard is higher, so it has certain calm effect with protecting blood vessel, bone can be strengthened again, preventing child osteomalacia.Leaf mustard is unique effect in body-care, has stomach invigorating, diuresis, clean blood, menstruation regulating, step-down, calmness, the effect such as anti-oxidant, anticancer, antibacterial.Leaf mustard has certain pharmacology and food therapy value, be more and more subject to liking of people, but Problems existing is the same with other vegetables, is difficult to long-term storage as the vegetables with nutritive value and health-care effect.On the one hand, when the time is longer, moisture evaporates, and interior void, eats mouthfeel poor; On the other hand, easily go mouldy, cause denaturalization phenomenon.In addition traditional pickled technique often causes the loss of leaf mustard nutritional labeling and desalinization wastewater to the pollution of environment.Therefore, development a kind of holding time is long, does not destroy nutritive value, meanwhile, can also keep its original local flavor, mouthfeel is good, acid is strong, leaf mustard processing method that environmental pollution is light has important practical significance.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of rehydration seasoning dry mustard is provided, at utmost remain leaf mustard nutritional labeling, the production of seasoning dry mustard does not affect by seasonal, and traditional pickled technique can be avoided to cause the loss of nutritional labeling and desalinization wastewater to the pollution problem of environment; Make seasoning dry mustard not easily go mouldy and denaturalization phenomenon, instant, mouthfeel and local flavor sweet fresh, acid is strong, refrigerant tasty and refreshing, have chewiness, energy Appetizing spleen-tonifying, whets the appetite, have certain health-care effect, low-salt low-sugar, do not add any anticorrisive agent, the shelf-life is longer.
To achieve these goals, the present invention adopts following technical scheme:
A preparation method for rehydration seasoning dry mustard, comprises the following steps:
(1) select: select fresh, without disease and pest, atraumatic leaf mustard, cut leafage, fibrous root and root of the tail;
(2) cleaning is arranged: with the hot water of 40-60 DEG C, leaf mustard is rinsed well, then cool with clear water;
(3) cutting: the filament shape clean leaf mustard being cut into by knife 1.5 ~ 2mm, in the airing of ventilation area without shade, and regular turnover, dry rear obtained dry mustard, for subsequent use;
(4) rehydration: the dry mustard obtained by step (3), stainless cylinder of steel is put into after weighing, add running water, the weight ratio of dry mustard and running water is 1: 10, at ambient temperature, soak 2 ~ 8 hours, reach water suction full, chew clear-cut state, then take out, dewater with dewaterer;
(5) seasoning: drop in agitator tank after the dry mustard that step (4) is obtained is weighed, add flavoring, mixing and stirring simultaneously; The part by weight that described flavoring accounts for dry mustard is: monosodium glutamate 0.3 ~ 1.0%, peppermint oil 0.01 ~ 0.1%, ascorbic acid 0.2 ~ 0.3%, salt 1 ~ 2%, protein sugar 0.005 ~ 0.01%, peanut oil 2%, light-coloured vinegar 0.1 ~ 0.2%, pepper corn 0.2 ~ 0.8%;
(6) vacuum packaging: dry mustard step (5) seasoning mixed thoroughly loads in packaging bag, carries out vacuum packaging under 0.09MPa;
(7) isothermal holding: steam insulation 4 ~ 6h step (6) packaged product being put into 45 ~ 55 DEG C;
(8) sterilization: the seasoning dry mustard of step (7) is carried out pasteurize, is cooled to rapidly room temperature and is finished product after sterilization.
Preferably, the sealing of the packaging described in step (6) adopts the mode of the additional heat-sealing of sealed bag.
Preferably, flavoring described in step (5) accounts for the part by weight of dry mustard and is: monosodium glutamate 0.7%, peppermint oil 0.1%, ascorbic acid 0.25%, salt 2%, protein sugar 0.005%, peanut oil 2%, light-coloured vinegar 0.15%, pepper corn are 0.5%.
Preferably, steam step (6) packaged product being put into 50 DEG C described in step (7) is incubated 5h.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) preparation method of rehydration seasoning dry mustard of the present invention, leaf mustard nutritional labeling is at utmost remained in manufacturing process, and the production of seasoning dry mustard does not affect by seasonal, traditional pickled technique can be avoided to cause the loss of nutritional labeling and desalinization wastewater to the pollution problem of environment; The seasoning dry mustard utilizing preparation method of the present invention to process not easily goes mouldy and denaturalization phenomenon, instant, mouthfeel and local flavor sweet fresh, acid is strong, refrigerant tasty and refreshing, have chewiness, energy Appetizing spleen-tonifying, whets the appetite, there is certain health-care effect, low-salt low-sugar, do not add any anticorrisive agent, the shelf-life is longer.
(2) preparation method of rehydration seasoning dry mustard of the present invention, in the flavoring added, rationally arranges the proportioning of monosodium glutamate, peppermint oil, ascorbic acid, salt, protein sugar and light-coloured vinegar, effectively improve the quality of dry mustard during seasoning; Monosodium glutamate can make the glutamic acid carbon dioxide removal enzyme effect in itself and leaf mustard generate a large amount of GABAs (GABA), and the sweet delicate flavour of the dry mustard of production is increased; Peppermint oil add the acid that can strengthen dry mustard, there is synergistic function, refrigerant good to eat, and there is sterilization and anticorrosion effect; Adding in right amount of ascorbic acid can make the activity of myrosinase significantly improve, and acid strengthens, and can prevent goods generation oxidizing brown stain; Salt makes the activity of myrosinase improve, and the acid of leaf mustard silk strengthens, but addition is unsuitable too many; Protein sugar can not strengthen the acid of leaf mustard silk, but the sweet taste of leaf mustard silk can be made to increase; Light-coloured vinegar is small to the acid improving leaf mustard silk, but to the sense of taste, stablize acid and anticorrosion guarantee the quality favourable.
(3) preparation method of rehydration seasoning dry mustard of the present invention, packaged product is put into the steam insulation 4 ~ 6h of 45 ~ 55 DEG C, can effectively improve dry mustard alpha-aminobutyric acid content, sweet delicate flavour increases, leaf mustard glycosides simultaneously in leaf mustard is under the catalysis of thioglucose enzyme, the amount that hydrolysis produces propenyl mustard oil increases, and its acid strengthens; And temperature retention time, the power of holding temperature on dry mustard acid have impact, temperature should not too high, the time should not be too short.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
A preparation method for rehydration seasoning dry mustard, comprises the following steps:
(1) select: select fresh, without disease and pest, atraumatic leaf mustard, cut leafage, fibrous root and root of the tail;
(2) cleaning is arranged: with the hot water of 40 DEG C, leaf mustard is rinsed well, then cool with clear water;
(3) cutting: the filament shape clean leaf mustard being cut into by knife 1.5 ~ 2mm, in the airing of ventilation area without shade, notes sheltering from heat or light with rainproof, does not tan by the sun, and regular turnover, dry rear obtained dry mustard, for subsequent use;
(4) rehydration: the dry mustard obtained by step (3), stainless cylinder of steel is put into after weighing, add running water, the weight ratio of dry mustard and running water is 1: 10, at ambient temperature, soak 2 hours, reach water suction full, chew clear-cut state, then take out, dewater with dewaterer;
(5) seasoning: drop in agitator tank after the dry mustard that step (4) is obtained is weighed, add flavoring, mixing and stirring simultaneously; The part by weight that described flavoring accounts for dry mustard is: monosodium glutamate 0.3%, peppermint oil 0.05%, ascorbic acid 0.2%, salt 1.5%, protein sugar 0.01%, peanut oil 2%, light-coloured vinegar 0.1%, pepper corn are 0.8%;
(6) vacuum packaging: dry mustard step (5) seasoning mixed thoroughly loads in packaging bag, carries out vacuum packaging under 0.09MPa;
(7) isothermal holding: the steam that step (6) packaged product puts into 45 DEG C is incubated 6h;
(8) sterilization: the seasoning dry mustard of step (7) is carried out pasteurize, is cooled to rapidly room temperature and is finished product after sterilization.
Embodiment 2:
A preparation method for rehydration seasoning dry mustard, comprises the following steps:
(1) select: select fresh, without disease and pest, atraumatic leaf mustard, cut leafage, fibrous root and root of the tail;
(2) cleaning is arranged: with the hot water of 50 DEG C, leaf mustard is rinsed well, then cool with clear water;
(3) cutting: the filament shape clean leaf mustard being cut into by knife 1.5 ~ 2mm, in the airing of ventilation area without shade, and regular turnover, dry rear obtained dry mustard, for subsequent use;
(4) rehydration: the dry mustard obtained by step (3), stainless cylinder of steel is put into after weighing, add running water, the weight ratio of dry mustard and running water is 1: 10, at ambient temperature, soak 6 hours, reach water suction full, chew clear-cut state, then take out, dewater with dewaterer;
(5) seasoning: drop in agitator tank after the dry mustard that step (4) is obtained is weighed, add flavoring, mixing and stirring simultaneously; The part by weight that described flavoring accounts for dry mustard is: monosodium glutamate 0.7%, peppermint oil 0.1%, ascorbic acid 0.25%, salt 2%, protein sugar 0.005%, peanut oil 2%, light-coloured vinegar 0.15%, pepper corn are 0.5%;
(6) vacuum packaging: dry mustard step (5) seasoning mixed thoroughly loads in packaging bag, carries out vacuum packaging under 0.09MPa; The sealing of described packaging adopts the mode of the additional heat-sealing of sealed bag;
(7) isothermal holding: the steam that step (6) packaged product puts into 50 DEG C is incubated 5h;
(8) sterilization: the seasoning dry mustard of step (7) is carried out pasteurize, is cooled to rapidly room temperature and is finished product after sterilization.
Embodiment 3:
A preparation method for rehydration seasoning dry mustard, comprises the following steps:
(1) select: select fresh, without disease and pest, atraumatic leaf mustard, cut leafage, fibrous root and root of the tail;
(2) cleaning is arranged: with the hot water of 60 DEG C, leaf mustard is rinsed well, then cool with clear water;
(3) cutting: the filament shape clean leaf mustard being cut into by knife 1.5 ~ 2mm, in the airing of ventilation area without shade, and regular turnover, dry rear obtained dry mustard, for subsequent use;
(4) rehydration: the dry mustard obtained by step (3), stainless cylinder of steel is put into after weighing, add running water, the weight ratio of dry mustard and running water is 1: 10, at ambient temperature, soak 8 hours, reach water suction full, chew clear-cut state, then take out, dewater with dewaterer;
(5) seasoning: drop in agitator tank after the dry mustard that step (4) is obtained is weighed, add flavoring, mixing and stirring simultaneously; The part by weight that described flavoring accounts for dry mustard is: monosodium glutamate 1.0%, peppermint oil 0.01%, ascorbic acid 0.3%, salt 1%, protein sugar 0.008%, peanut oil 2%, light-coloured vinegar 0.2%, pepper corn are 0.2%;
(6) vacuum packaging: dry mustard step (5) seasoning mixed thoroughly loads in packaging bag, carries out vacuum packaging under 0.09MPa;
(7) isothermal holding: the steam that step (6) packaged product puts into 55 DEG C is incubated 4h;
(8) sterilization: the seasoning dry mustard of step (7) is carried out pasteurize, is cooled to rapidly room temperature and is finished product after sterilization.
Test example:
Mark from organoleptic attributes such as the color and luster of dry mustard, pungent fresh and sweet taste, tender and crisp degree, judge the quality of product sensory according to scoring event.The full marks of naked eyes evaluation are 10 points.Scoring specific standards is in table 1.
Table 1 subjective appreciation standards of grading
Carry out sensory evaluation scores to the dry mustard of embodiment 1, embodiment 2 and embodiment 3 preparation, appraisal result is as table 2:
The comprehensive grading result of table 2 embodiment 1, embodiment 2 and embodiment 3
| Test sequence number | Comprehensive grading |
| Embodiment 1 | 9.08 |
| Embodiment 2 | 9.77 |
| Embodiment 3 | 9.35 |
The addition of monosodium glutamate, peppermint oil, ascorbic acid, salt, protein sugar and light-coloured vinegar and temperature retention time can be found out by above Analyses Methods for Sensory Evaluation Results, holding temperature has a certain impact to dry mustard organoleptic quality.Result shows: coefficient optimum proportion is: monosodium glutamate 0.7%, peppermint oil 0.1%, ascorbic acid 0.25%, salt 2%, protein sugar 0.005%, peanut oil 2%, light-coloured vinegar 0.15%, pepper corn are 0.5%; Holding temperature is 50 DEG C, and temperature retention time is 5h.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581292A (en) * | 2016-01-11 | 2016-05-18 | 汪珍乐 | Processing technique of dried brassica juncea |
| CN105707783A (en) * | 2016-01-29 | 2016-06-29 | 佛山市聚成生化技术研发有限公司 | Shuidong Brassica juncea and processing method thereof |
| CN115137047A (en) * | 2022-05-31 | 2022-10-04 | 江南大学 | Processing method of high-moisture instant seasoned laver product capable of being preserved at normal temperature |
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| CN103125900A (en) * | 2013-03-27 | 2013-06-05 | 武永福 | Preparation method of instant cold shepherd purse |
| CN103404806A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Making method of dried edible wild herb |
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2015
- 2015-09-02 CN CN201510556202.9A patent/CN105053893A/en active Pending
Patent Citations (3)
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| CN103125900A (en) * | 2013-03-27 | 2013-06-05 | 武永福 | Preparation method of instant cold shepherd purse |
| CN103404806A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Making method of dried edible wild herb |
| CN103549340A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of fermented leafy vegetable instant food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581292A (en) * | 2016-01-11 | 2016-05-18 | 汪珍乐 | Processing technique of dried brassica juncea |
| CN105707783A (en) * | 2016-01-29 | 2016-06-29 | 佛山市聚成生化技术研发有限公司 | Shuidong Brassica juncea and processing method thereof |
| CN115137047A (en) * | 2022-05-31 | 2022-10-04 | 江南大学 | Processing method of high-moisture instant seasoned laver product capable of being preserved at normal temperature |
| CN115137047B (en) * | 2022-05-31 | 2023-11-03 | 江南大学 | A processing method for a high-moisture instant seasoned seaweed product that can be stored at room temperature |
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Application publication date: 20151118 |